# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 04 — Food and Drink Processing and Transportation

#### Regulation .12 Sanitary Facilities and Controls.

*COMAR 10.15.04.12*

The person-in-charge shall ensure that:

A. The water supply is adequate for the operations intended and is:

  (1) From an approved potable source;

  (2) At an adequate temperature;

  (3) Under adequate pressure; and

  (4) Protected against backflow;

B. All plumbing is of adequate size and is designed, installed, and maintained to:

  (1) Carry adequate quantities of water to required locations throughout the plant;

  (2) Convey sewage and liquid waste from the plant;

  (3) Prevent contamination of:

    (a) Food;

    (b) Water supplies;

    (c) Equipment;

    (d) Utensils; and

    (e) Food-packaging materials;

  (4) Ensure sanitary conditions;

  (5) Prevent backflow from, or cross-connection between, piping systems that carry wastewater and potable water; and

  (6) Be in compliance with State and local codes;

C. Adequate floor drainage is provided in all areas where:

  (1) Floors are subject to water accumulation during cleaning; or

  (2) Normal operations release or discharge water or other liquid waste on the floor;

D. Floors are sloped to floor drains to prevent water accumulation and ponding;

E. Sewage and wastewater is discharged:

  (1) In compliance with applicable laws and regulations;

  (2) Into a sewage disposal system that meets all applicable State and local codes; or

  (3) Through other acceptable means approved by the Department;

F. Toilet facilities:

  (1) Are readily accessible and adequate in number for employee use;

  (2) Are kept clean and are not a potential source of contamination of:

    (a) Food;

    (b) Food-contact surfaces; and

    (c) Food-packaging materials; and

  (3) Are provided with:

    (a) Signage that instructs individuals to wash their hands before returning to work;

    (b) Mechanical air exhaust and intake of an equal amount of makeup air at the rate of 2 cubic feet per minute of air for each square foot of floor area or a screened window that allows the adequate exchange of outside air;

    (c) Floors, walls, and a ceiling that are:

      (i) Smooth;

      (ii) Washable;

      (iii) Easily cleanable; and

      (iv) Impervious to water;

    (d) Floor-wall junctures that are sealed to be impervious to water;

    (e) Adequate lighting; and

    (f) Hand washing facilities as specified in §G of this regulation;

G. Hand washing facilities:

  (1) Are provided that are adequate in number and conveniently located in areas where food is processed or equipment or utensils are washed and sanitized; and

  (2) Are supplied with:

    (a) Soap;

    (b) Warm water of sufficient volume, under pressure for effective hand washing;

    (c) Paper towels or warm air hand drying device;

    (d) A conveniently located trash receptacle; and

    (e) Hand sanitizer, if necessary to protect against contamination; and

H. Solid waste:

  (1) Is handled and disposed of using waste containers that are:

    (a) Adequate in number and size to maintain sanitary conditions;

    (b) Conveniently located where waste is generated;

    (c) Easily cleanable;

    (d) Leak proof; and

    (e) Emptied and cleaned at a frequency that maintains sanitary conditions; and

  (2) Is handled, stored, and disposed of in a manner that:

    (a) Minimizes the development of odors;

    (b) Minimizes the potential for becoming an attractant or harborage for pests;

    (c) Meets all applicable State and local codes; and

    (d) Protects against contamination of:

      (i) Food;

      (ii) Food-contact surfaces;

      (iii) Food-packaging materials;

      (iv) Water supplies; and

      (v) Plant and grounds.